Tuesday, August 14, 2007

Chickpeas in Tomato Sauce With Feta and Wine served over Polenta

These two recipes came from allrecipes.com. I was looking for something on which to serve the beans and didn't want to do the usual rice or pasta routine.

part 1 - Chickpea recipe

I used Great Northern beans b/c I was out of chickpeas (the horror!)

INGREDIENTS:
1 1/3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, peeled and minced
1 tablespoon dried oregano
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup dry white wine
1 (15 ounce) can chickpeas (garbanzo beans), drained
3/4 cup crumbled feta cheese
salt and ground black pepper to taste.


DIRECTIONS:
1. Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
2. Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
3. Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.


part 2 - polenta recipe

INGREDIENTS

* 2 cups milk
* 2 cups chicken stock
* 1 cup yellow cornmeal
* 1 cup Parmesan cheese
* 2 cups spaghetti sauce, or your favorite recipe (I should have left this part out and just put some of the bean mixture on top.)

easy, no?

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